Beef Tenderloin with Shallots and Figs
¼ cup (50 mL) olive oil
1 tbsp (15 mL) red peppercorns, coarsely cracked
1 tbsp (15 mL) green peppercorns, coarsely cracked
1 tsp (5 mL) sea salt
2 lb (1 kg) premium beef tenderloin roast; tied, centre cut
6 whole ripe fresh figs, cut in half
18 small whole shallots, peeled (10 oz/300 g)
1 cup (250 mL) ruby port
¼ cup (50 mL) balsamic vinegar
1 tbsp (15 mL) fresh thyme, minced, about 8 sprigs
¼ cup (50 mL) unsalted butter, cold
Salt and freshly ground black pepper, to taste
Preheat oven to 325ºF (160ºC).
Rub 1 tbsp (15 mL) olive oil, cracked pepper and salt over tenderloin.
Heat 1 tbsp (15 mL) olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side.
Transfer tenderloin to plate and tent with foil.
In the same skillet, add 1 tbsp (15 mL) olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin.
In the same skillet add 1 tbsp (15 mL) olive oil and shallots and cook for 8 to 10 minutes or until soft.
Add port, balsamic vinegar and thyme and bring liquid to a boil.
Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140ºF (60ºC); or medium, 160ºF (70ºC).
Remove tenderloin and figs and tent with foil. Reserve.
Bring remaining sauce to a boil and reduce to ½ cup (125 mL).
Whisk in butter. Season with salt and pepper to taste.
Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin.
Recipe & photo credit: LCBO magazine